Inside: A quick marinade makes these Grilled Turkey Kebabs flavorful and juicy. This is a quick, family-friendly weeknight meal your kids will enjoy!
Thanks to the National Turkey Federation for sponsoring this post!
I had fallen into the Turkey Trap: packing turkey sandwiches in lunch boxes, using ground turkey in burgers and tacos, devouring turkey and all the trimmings on Thanksgiving, and calling it a day.
Why it hadn’t occurred to me to explore the many other cuts of turkey in the meat case is beyond me. But as soon as I did, it was like a whole new avenue suddenly opened up in my weekly meal plan.
Now meals like Slow Cooker Turkey Tenderloin and Turkey Pot Pie are part of our dinner rotation, and my family is thrilled. (June happens to be Turkey Lovers’ Month®–here are 30 more recipes to check out.)
The ease of summer grilling is something I can’t resist: grill the main course, add simple vegetables and fruit on the side, and dinner is done. These Grilled Turkey Kebabs feature a marinade recipe I got from a neighbor. I’ve long used it with chicken, but switching to turkey breast was a huge hit with everyone at my table.
The kebabs turned out juicy and flavorful–and in my kids’ book, extra double bonus points for anything they can eat right off a stick.
How to Make Grilled Turkey Kebabs
Whisk together the marinade. Use whatever kind of ranch dressing you like best. Cut turkey breast into one-inch pieces, cover with the marinade (reserve a few tablespoons if you’d like to drizzle it on after the kebabs come off the grill), and refrigerate for at least an hour or two, or all day if you’d like.
Soak wooden skewers in water for about 20-30 minutes to help prevent burning. Then thread the skewers with the turkey. I like grilling veggies separately to control doneness, but you can thread on some bell peppers and zucchini along with the turkey if you’d like.
Coat your grill with cooking spray and preheat to medium. Grill skewers 4-5 minutes on each side or until internal temperature reaches 165 degrees F. (I find that each kebab is easier to turn if you grip and lift all the pieces at once with tongs.)
- 1/4 cup olive oil
- 1/4 cup ranch dressing, whatever kind you like best
- 1 tablespoon + 1 teaspoon Worcestershire sauce
- 2 teaspoons dried rosemary
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon white vinegar
- 1/2 teaspoon lemon juice
- 1/4 teaspoon black pepper
- 1 1/2 pounds turkey breast, cut into 1-inch pieces
- Whisk together the marinade: olive oil through black pepper.
- Cut turkey into one-inch pieces and cover with the marinade (reserve a few tablespoons if you’d like to drizzle it on after the kebabs come off the grill). Leave refrigerated at least an hour or two, or all day if you’d like.
- Soak wooden skewers in water for about 20-30 minutes to help prevent burning, then thread the turkey onto the skewers.
- Coat the grill with cooking spray and preheat to medium.
- Grill skewers 4-5 minutes on each side. The kebabs are ready when the turkey has reached an internal temperature of 165 degrees F.
Nutrition Information:Yield: 6 Serving Size: 1/6 of recipe
Amount Per Serving: Calories: 282Sodium: 903mgSugar: 2gProtein: 20g